Balsamic, Garlic and Wine Marinated Grilled Artichokes

I absolutely adore the grilled artichokes at the restaurant Sonoma Chicken Coop and I haven't figured out exactly how they do it but I came up with my own that are just as tasty...I usually make these when I'm already grilling something else for dinner - just throw them on the grill last 5 minutes the meat is cooking and they're ready!

What you need - Artichokes - Balsamic Vinaigrette (I use the Good Seasons packet mix made as directed using balsamic vinegar) - A Clove of Garlic Sliced - White Wine

Prep the artichokes

Using a serrated knife (I use a bread knife) cut off artichoke stems and tips of the leaves. Slice in half (they'll cook faster).

 

Steam the artichokes for about 20 minutes or until you can easily slide a fork into the artichoke heart. Once they are done remove and let cool until they can be easily handled.

 

Using a spoon remove the choke (the hairy part) - this will make serving and eating them later much easier. I usually set a couple aside for my kiddos at this point becasue they like theirs plain.

 

While the artichokes are steaming you can put together the marinade. Mix equal parts balsamic vinaigrette and wine about 2 Tbsp each per artichoke. Add garlic. Set aside.

 

Place artichokes in a zipper bag with the marinade and let sit for at least 15 minutes.

 

Time to throw them on the grill. Since they are already cooked all you're doing is getting the flavor and caramelizing of the grill. Takes about 5 minutes.

 

Serve by themselves, with mayo, or you can mix a little of the vinaigrette with mayo for a creamy italian dip.

 

Your family or dinner guests will definitely love these!